Adapted from Beyond the Great Wall
- Yield:serves 2 to 3
- Active time: 20 minutes
- Total time:20 minutes
- 2 tablespoons peanut oil
- 3 medium cloves of garlic, minced (about 1 tablespoon)
- 1 tablespoon minced ginger
- 1/3 pound boneless pork shoulder, cut into 1/2-inch chunks
- 1/4 teaspoon salt
- 3 small dried red chiles, each torn into three pieces
- 2 cups bean sprouts (about 1/2 pound), rinsed well in a colander
- 2 teaspoons soy sauce
Heat oil in a large wok or cast-iron skillet over high heat. When just starting to smoke, add the garlic and ginger and stir well with a wooden spoon until very fragrant, about ten seconds. Add the pork, salt, and the chiles. Stir-fry until the pork is no longer pink, one to two minutes.
Add the bean sprouts, and stir-fry for 30 seconds. Cover the wok, and cook for two minutes. Shake the wok occasionally to keep the pork from sticking. Remove the cover, and then add the soy sauce. Stir-fry until the ingredients are coated in the soy sauce, about 15 seconds. Remove from heat.
Serve the dish immediately with white rice. Adjust seasoning with more soy sauce, if necessary.